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Cornmeal Blueberry Wheat Germ Muffins

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Ingredients

Adjust Servings:
1 cup yellow cornmeal
3/4 cup all-purpose flour
1/2 cup sugar
1/4 cup kretschmer wheat germ, any flavor
1 1/4 teaspoons baking powder
3/4 cup fat-free evaporated milk or 3/4 cup buttermilk
1/4 cup vegetable oil
1/4 cup nonfat yogurt
1 large egg
1 large egg white
1 - 2 cup fresh blueberries or 1 -2 cup frozen blueberries

Nutritional information

176.3
Calories
51 g
Calories From Fat
5.7 g
Total Fat
0.8 g
Saturated Fat
16.2 mg
Cholesterol
74.8 mg
Sodium
27.5 g
Carbs
1.6 g
Dietary Fiber
11.9 g
Sugars
4.6 g
Protein
74g
Serving Size

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Cornmeal Blueberry Wheat Germ Muffins

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    Made this recipe last night because I have recently started using wheat germ. These muffins were fantastic! used vanilla nonfat yogurt and added in a tsp of honey as well. I definately plan to make these again. Thank you for posting this recipe! I will be passing it along so that other friends of mine can enjoy them as well :-) As the other poster said it filled up all 12 cups in the pan perfectly and came out nicely!

    • 55 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Cornmeal Blueberry Wheat Germ Muffins, This is a healthy recipe with the wheat germ in it This is from the Kretschmer Wheat Germ web site I didn’t have skim evaporated milk, used powdered buttermilk and water Used 1 egg and no egg white , Made this recipe last night because I have recently started using wheat germ These muffins were fantastic! used vanilla nonfat yogurt and added in a tsp of honey as well I definately plan to make these again Thank you for posting this recipe! I will be passing it along so that other friends of mine can enjoy them as well 🙂 As the other poster said it filled up all 12 cups in the pan perfectly and came out nicely!, I will say first off I did change a few things First off, I added honey and some vanilla for a little added sweetness used whole wheat flour, and I baked for 25 min at 350 for a nice perfect golden color 🙂 Oh, and I didn’t have non-fat yogurt so used strawberry banana yoplus yogurt lol It worked These are so yummy, nice and moist yet thick Perfect breakfast meal They have a sweet fruity flavor with a cornbread taste too Very good used a 12 muffin tin that I greased with crisco and they slid right out


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    Steps

    1
    Done

    Preheat Oven to 400* Grease or Paper Line 12 Muffin Cups, or 6 Jumbo Size Muffin Cups.

    2
    Done

    Combine Corn Meal, Flour, Sugar, Wheat Germ and Baking Powder in Large Bowl.

    3
    Done

    Combine Milk, Vegetable Oil, Yogurt, Egg and Egg White in Small Bowl, Stir Until Blended.

    4
    Done

    Add to Corn Meal Mixture, Stirring Just Until Moistened.

    5
    Done

    Gently Fold in Blueberries.

    6
    Done

    Spoon Batter Into Prepared Muffin Cups, Filling 3/4 Full.

    7
    Done

    Bake For 18 to 20 Minutes For 12 Muffins or About 25 Minutes For 6 or Until Toothpick Inserted Comes Out Clean.

    8
    Done

    Cool in Pan on Wire Rack For 5 Minutes, Remove to Wire Rack to Cool Slightly.

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    Waverly Sheppard

    Pizza perfectionist crafting crispy and delicious pies with inventive toppings.

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